Cooking & Baking

1. Mix up a cup of pancake batter in a baking dish with a little extra sugar.

2. Warm up a 14 oz can of peaches in a pan with the juice. Cut up the peaches into smaller chunks while stirring.

3. Add extra sugar, vanilla, and a dash of vinegar to give it a bit of tang.

4. Mix some cornstarch in a small amount of cold water and add to simmering peaches to thicken up to pie consistency.

5. Pour the hot peach mixture over the pancake batter and dot with butter.

Bake at 375 for 40-45 minutes.

Easy peasy.